Reviewed: Aug. 18, 2006

Obviously I did something wrong.. not sure what. I think I overwhipped it because it just ended up lumpy and no stiff peaks ever formed. Better luck next time!

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70sdoll

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Reviewed: Apr. 24, 2006

I tried this 3 times. But i didnt put the gelatin in the microwave for 3 min. because it bubbled up after 30 seconds and made a mess. So what i did was just watch it until it started to bubble and then i let it cool for about 10 min. and that worked fine the first and third time but the second time i tried it i didnt wait long enough for it to cool and the cream got all lumpy and seperated so i think the key is just to make sure the gelatin is cool enough. If anyone can explain why its important to leave the gelatin in the microwave for the full 3 min I'd thank you very much bc if it makes a big difference i will have to try it again in a bowl big enough so that it doesnt spill over when it boils. OH! and anybody who is gonna make this should know that it is only enough for a small one layer cake. I iced a 2 layer cake and one cup of cream was only enough to ice the sides, that is why i had to make the extra batches. Good luck everyone!

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cristi_nita

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Jul. 29, 2005

Very easy, held up extemely well! I used confectioner's sugar, and added about 4 times what the recipe called for.

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Dina

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Reviewed: May 2, 2005

Really great when you don't want your whipped cream to weep all over the place. I used it to frost a jelly roll and it came out perfectly and held beautifully.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 2, 2005

worked out well. followed directions completly and had no problems. needed to be a little sweeter though.

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LOVETOBAKE6

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Apr. 8, 2005

This recipe was good- it turned out well for me, I just made sure to follow the times exactly and made sure everything was cold. I was a little disappointed though, that it only tasted like regular whipped cream- I was hoping for something a little sweeter like icing. It still was good though.

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NATURELADYRX

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2002

I've made this icing several times now and it's excellent. Holds up very well. Can even be piped through a bag for decorating.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Feb. 1, 2002

This recipe was a bit tricky for a complete novice using an electric beater... It tastes good (like whipped cream), but cooking the gelatin for 3 mins. and leaving it out for 10 was too long and it solidified a bit leaving some scattered gel-balls throughout. Next time, I'll know to heat the gelatin for slightly shorter and leave it out for a little less time as well. I'm going to keep playing with this as it seems like it has potential for good decorating (I made stars, leafs, and writing with it).

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EMILY_IN_AZ

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Reviewed: Dec. 1, 2001

Really good if you prefer whipped cream over frostings that are too sweet. Can be flavored with instant coffee, chocolate or peanut butter, or use your own stir-ins.

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